Denise's American Chop Suey
photo by Tarteausucre
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 (1 lb) box elbow macaroni
- 1 - 1 1⁄2 lb ground beef
- 2 (10 1/2 ounce) cans tomato soup
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 - 1⁄2 cup dry red wine
- 2 green bell peppers, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 8 ounces sliced fresh mushrooms
- 2 -3 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 whole bay leaves
- 3 -5 dashes Worcestershire sauce
- salt and pepper
- 2 tablespoons olive oil
directions
- Cook macaroni according to package directions.
- Spray a large skillet with a cooking spray like pam.
- Add about two tablespoons Olive Oil.
- Brown the ground beef.
- Add the peppers, onions, celery, garlic and mushrooms and continue to cook till vegetable are almost tender.
- Add the tomato soup, diced tomatoes, wine and the spices.
- Simmer for about 20 minutes.
- Drain cooked macaroni and place in a large bowl.
- pour the tomato mixture over the macaroni and mix well.
- Serve with lots of freshly grated Parmesan cheese.
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Reviews
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This is a lot like what we grew up calling Goulash. It's hard to find a goulash recipe without it being Hungarian Goulash, which is completely different from this. This was a bit more sofisticated than ours though. We just did, macaroni, onions, stewed tomatoes, and ground beef. I think I like mom's better but thats probably because its the flavors I am used to, and with fewer ingredients, it's easier to through together. ;)
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This is one of my all time favorite meals. My mother used to make this for us when we were kids and I'm still making it. I always thought she invented it!! We never added the diced tomatoes or wine though, so when I made it this time I followed your recipe exactly. GREAT COMFORT FOOD. Also, I used thin spaghetti. Very very good recipe. Thanks Denise
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Chop suey is the type of meal that I usually like but am not raving about, but this was AMAZING! I was skeptical about the tomato soup at first, but it was wonderful. I made a few minor adjustments--I always cook the vegetables before the meat, and I left out the mushrooms as a personal preference. I probably used way more spices than necessary, and I added some cinnamon (I always cook with cinnamon, it adds a great complex flavor to savory dishes) and it was wonderful. I expected to have to freeze some, but neither of us can get enough of it, so I'm sure it'll be gone before I get a chance! //EDIT: I've featured this recipe on my cooking blog, YUM FOOD. You can check it out at http://edanacooks.blogspot.com/2010/01/featured-recipe-american-chop-suey.html.
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This was fantastic. I had this craving for American Chop Suey and I found many recipes use tomato sauce, while I definitely prefer tomato soup as the base. I was nervous that I should have drained the can of tomatoes because it looked like a lot of liquid but I ended up with the perfect amount to coat the pasta well. I had never had mushrooms or celery (or wine and diced tomatoes for that matter) in my suey, but I think it made very tasty and more of a rounded meal (and not reminscent of those elementary scool days). I did add a healthy teaspoon of crushed red pepper flakes and so glad I did, it was the perfect amount of spice. It makes a ton and I plan on freezing some in individual tupperwares for reheating later.
RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.